4 Chicken Breasts, (about 1 pound)
2 tablespoons Extra-Virgin Olive Oil, divided
2 teaspoons Ancho Chile Powder
½ teaspoon Garlic Powder
½ teaspoon Salt , plus ⅛ teaspoon, divided
4 Apricots, Nectarines and/or Peaches, halved and pitted
1 Avocado, chopped
¼ cup coarsely chopped fresh Cilantro
3 tablespoons finely chopped Red Onion
1 Jalapeño Pepper, seeded and thinly sliced
1 tablespoon Lime Juice
4 Lime Wedges
Preheat grill to medium-high.
Brush both sides of chicken with 1 tablespoon oil and sprinkle with chile powder, garlic powder and 1/2 teaspoon salt. Brush the cut sides of the fruit with the remaining 1 tablespoon oil.
Grill the chicken, turning once halfway, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 6 to 8 minutes. Grill the fruit, cut-side down, until slightly softened and beginning to char, about 4 minutes.
Meanwhile, combine avocado, cilantro, onion, jalapeño, lime juice and the remaining 1/8 teaspoon salt in a medium bowl. When the fruit is cool enough to handle, chop and stir into the salsa.
Serve the chicken with the salsa and a lime wedge.